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July 3, 2007

The Burnt Wood Roadhouse

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It's an unfortunate name. The Burnt Wood Roadhouse, new this year, replaced a very nice restaurant that burned down. The fire was started by a disgruntled employee, so the scuttlebutt goes.

I didn't know ribs could be so... 

...dreadful, blackened almost to a crisp with no discernible flavor of sauce or dry rub. The fried catfish was better, but it came with packages of Heinz tartar sauce. The list of sides included fried broccoli and cheese.

The place does have free internet. 

Surely tomorrow during the Fourth of July festivities, somewhere between the flag raising at 8 a.m. and the parade at 2 p.m. -- with stops at the dog and cat shows, the cake decorating contest and the cloggers -- I will get some decent All-American food.

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Posted by Elizabeth Large at 5:40 PM | | Comments (2)
        

Comments

Wow. That is one unappetizing-looking half rack of ribs. I've seen cows struck by lightning that came out better.

As far as unfortunate names for restaurants are concerned, I don't think you can beat the Blow Fly Inn, in Ocean Springs, MIssissippi. The place is complete with a gigantic reproduction of a blow fly on the roof. (Think of Le Boeuf sur la toit.) Locally it has a reputation for fine dining, but I couldn't even bring myself to pull into the parking lot...

Well Stan you should have pulled into the parking lot and had a delicious meal at the Blow Fly Inn. You made a couple of errors in your comments:
1. The Blow Fly Inn is in Gulfport, MS
2. It does not have a large fly on the roof.

You really missed out on a great meal at one of the oldest restaurants on the Mississippi Gulf Coast!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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